Prep Time: 5 mins
Cook Time: 20 mins
Serves: 4
Gluten free/ Dairy free / Vegan / Vegetarian
Healthy Tomato Soup Recipe
Ingredients
- 2 x 400 g cans no-added-salt diced tomatoes
- 2 tbs no-added-salt tomato paste
- 1 tsp reduced-salt vegetable stock
- 400 g can no-added-salt red kidney beans, drained and rinsed
- 1/2 cup frozen corn kernel
- 2 tsp paprika
- 1/2 tsp ground coriander, optional
- 1/2 tsp ground cumin, optional
- 8 slices wholemeal or multigrain bread
Method
- Add all ingredients (except bread) plus one can filled with water (1½ cups) to a medium saucepan.
- Cook over high heat until the soup boils. Stir for 5 minutes.
- Reduce heat to medium and simmer for 20 minutes or until the soup reduces and thickens.
- Ladle soup into bowls and serve with fresh or toasted bread slices.
Nutrition Information
| per serving | per 100g | |
| Energy | 1326 kJ | 361 kJ |
| 317 Cal | 86 Cal | |
| Protein | 14.6 g | 4 g |
| Fat, total | 4.7 g | 1.3 g |
| — saturated | 0.7 g | 0.2 g |
| Carbohydrate | 46 g | 12.5 g |
| — sugars | 11.1 g | 3 g |
| Sodium | 628 mg | 171 mg |
| Fibre | 12.6 g | 3.4 g |
The Better Health Channel – Live Lighter – for full details
https://livelighter.com.au/recipe/464/tomato-soup
Please check the recipe if you have any allergies.
